Evian, the official water of the US Open for 39 years, is launching a limited edition culinary collaboration with chef Daniel Boulud and tennis ambassador Frances Tiafoe tied to New York’s tennis fortnight. The menu draws on Tiafoe’s Sierra Leone roots and training staples, pairing dishes with evian Still and Sparkling, which the company says are selected for a mineral balance that complements delicate flavors.
At the center of the offering is Poulet “à la Tiafoe,” a refined take on his childhood peanut butter stew with chicken, pepper stew, peanut, basmati rice, and greens. Dessert features Cookies and Cream Cheesecake and macarons, designed to echo tennis motifs. A signature mocktail, the Big Foe Fizz, mixes strong brewed Assam black tea steeped with black peppercorns and vanilla, fresh lemon juice, and evian Sparkling for an effervescent finish.
The collaboration will run September 3 to 7 at The evian Club at Restaurant Daniel during semifinals and finals weekend, with limited reservations. A complementary at home option, Chef Daniel’s Big Foe Treat Box on Goldbelly, ships nationwide starting August 21 and includes co branded macarons, evian pink tennis balls, and ingredients to make the mocktail, designed for two.
“This menu reflects where I come from and how I fuel to perform,” Tiafoe said. Boulud called the partnership a natural fit, citing evian’s taste and composition as a pairing for dishes shaped by Tiafoe’s preferences. “We crafted plates that reflect his style of eating and drinking to play at peak performance,” he said.
Evian framed the project as an extension of its “Live Young” positioning and long standing ties to tennis and dining. “We are uniting elite sport and culinary excellence,” said Leeni Hämäläinen, marketing director at Danone North America, noting the brand’s role both on court and at the table.